Vibrant Vegan Queso

Vibrant Vegan Queso

Course Appetizer
Cuisine Mexican, Southwestern
Keyword chili, Creamy, Dip, queso, vegan, verde
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 6 oz gold or red potato peeled and diced
  • 1 tablespoon olive oil
  • 3 jalapeño seeded and roughly chopped
  • 4 garlic cloves
  • 2 teaspoons salt
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 4 oz can green Chile’s
  • 1 cup raw cashews
  • cups vegetable broth divided
  • 1/3 cup lime
  • 2 tablespoons nutritional yeast
  • 1/4 cup fresh cilantro
  • ½ cup Casa Alvarez Chile Verde Con Veggie or more to taste


  1. Heat a saucepan to medium-high heat and add the olive oil. Add the potatoes, jalapeno and garlic and sauté for 2-3 minutes.

  2. Next add the salt, turmeric, chili powder and paprika and sauté until fragrant. 30-45 seconds.

  3. Add the green chilies, cashews and 2 cups of vegetable broth. Place a lid on the pot and simmer for 15-20 minutes or until potatoes have softened.

  4. Carefully add the hot mixture to a blender along with the nutritional yeast, lime, remaining ½ cup of vegetable broth and fresh cilantro. Blend until smooth.